Clean and halve the mushrooms. Halve or quarter the cocktail tomatoes depending on their size. Peel and quarter the onions and finely dice the garlic.
Prepare the grill for direct heat and heat a cast iron pan. Now sweat the garlic and onions in the broth and add the mushrooms. Let the whole thing cook for about 10 minutes, if possible with the lid closed. Most of the broth should then be boiled away.
Finally add the tomatoes and mix well. Now season with salt and pepper and garnish with basil leaves as a side dish.
If you like a little more spice, you can add a little Tabasco to the pan. Depending on your taste, this recipe can be expanded as required. Zucchini slices, for example, go very well. Alternatively, you can prepare this dish in a normal pan on the stove.
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